LENTIL SOUP
2 tablespoons of olive oil
3 large chopped onions
3 coarsely grated carrots
1 cup of diced celery
3/4 tablespoon of crumbled marjoram
3/4 tablespoon of crumbled thyme leaves
1-28 ounce can of coarsely chopped tomatoes
7 cups of beef or chicken broth
1 ham bone or smoked butt
1-1/2 cups of rinsed lentils
1/2 teaspoon of salt
1/2 teaspoon of black pepper
6 ounces of dry white wine
2 tablespoons of dried parsley flakes
4 ounces of grated cheddar cheese
Heat oil in a large stock pot. Sauté onions, carrots, celery, marjoram
and thyme for about 5 minutes. Add tomatoes, broth, meat and lentils.
Bring to a boil.
Reduce heat. Cover and simmer for 1 hour or until lentils are tender.
Add salt, pepper, wine and parsley and simmer for a few minutes.
Ladle soup into a bowl and sprinkle with shredded cheese.